Recipe by katia
It's a light dessert suitable for the summer. Post for the Zaar World Tour 2006. You can use all sorts of fruits such as bananas, strawberries, pineapple, cherries, etc.
Top Review by kiwidutch
LOved it.. the taste was great but I feel that the texture was very soft. If you like your Pav's all marshmellow fluff and a little on the stickier side then this is prefect but most Pav's I know have this consistancy on the inside and then a crunchier crust on the outside. I'm certain that making this in a pyrex dish was the reason for no crunchy outside crust and that cooking it on an oven tray would have given it a crust. That said, the flavour was great, and it was definiately yummy.I combined mine with slice fresh pineapple, peaches, blueberries and nectarines for a beautiful low fat dessert. Please see my rating system: The softness if the Pav did make it harder to spoon into the glasses, so I will be making this one again, but sans pyrex next time and then can ejoy a crusty outer layer as well. Thanks!
Directions See How It's Made
- Mix with a electric mixer the egg whites for 3 minutes. Gradually add spoon by spoon the sugar, the vinegar and the salt. Keep on stirring until its firm.
- Put baking paper in a casserole dish or Pyrex.
- Preheat oven at 150°C or 300°F.
- Arrange the meringue in the Pyrex and place in the oven.
- Reduce temperature at 140°C or 280°F and cook for 90 minutes.
- When the pavlova is cold enough, break in pieces and put them in glasses mixed with the fruits, also in small pieces.